Recent Trends in Microbiological Decontamination of Aflatoxins in Foodstuffs (original) (raw)

Aflatoxins, produced by certain strains of Aspergillus, are significant contaminants in various foodstuffs and pose health risks due to their toxicity. The paper discusses the potential of microorganisms, particularly lactic acid bacteria and yeasts, for degrading aflatoxins in food. It highlights the importance of selecting effective bacterial strains, understanding the binding mechanisms to aflatoxins, and the need for economically viable production technologies for broader application in food safety.